Mini Fruit Crumble

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If you’re like me you’re always looking for fast, easy, and fun dessert ideas to go with that perfect (or not so perfect) meal. Look no further! These mini fruit crumbles will go great with any dinner party or for those nights your craving just a little extra.

With spring upon us and summer just around the corner, these crumbles can be adapted to fit whatever your craving or whatever fruit is in season and available at your local farmers market. Fresh fruit, covered in a streusel topping and baked to gooey perfection. What could be better?

I made these crumbles in mini cocottes for individual servings and topped them with a scoop of ice cream. Baking in individual serving dishes also helps with portion control. I’m afraid without them I would be in a whole lot of trouble. Particularly with how many combinations are possible. Below you’ll find directions for three different crumbles: Cherry, Peach-Blackberry (with basil ice cream), and Blueberry. Hope you enjoy these as much as I do.

Ingredients: (Makes 4)

Streusel Topping:

  • 3/4 cup light brown sugar
  • 1/2 cup flour
  • 4 tbsp unsalted butter, cold and cut into small pieces ( You can use salted butter if that all you have but cut your salt down to 1/8 tsp.)
  • 1 cup oats
  • 1/4 tsp salt

Combine brown sugar, flour, salt, and butter into a food processor. Blend until all ingredients are well combined. Dump into a mixing bowl and add oats. Integrate the oats with mixture by using a spoon or your hands. Mixture is ready to go on top of fruit! Note: I make three or four times this recipe and have it in a airtight bag in my freezer for easy and quick access.

Peach and Blackberry:

  • 3 cups peaches, pealed and sliced
  • 1 cup black berries
  • 1 tbsp lemon juice
  • 1 tsp corn starch (optional – for thicker filling)
  • 1 tsp sugar (optional – for sweeter filling)

Mix all ingredients together and let set at room temperature for 15 minuets to allow all juices to combine and mix well. Spoon into for small dishes and put streusel on top in a nice big pile. Bake on °375 for 25 minutes or until top is golden brown. I recommend topping with some homemade basil ice cream.

Cherry:

  • 4 cups cherries, pitted
  • 1 tbsp lemon juice
  • 1 tsp sugar

Mix all ingredients together and let set at room temperature for 15 minuets to allow all juices to combine and mix well. Spoon into for small dishes and put streusel on top in a nice big pile. Bake on °375 for 25 minutes or until top is golden brown. Cherries go really nicely with vanilla ice cream. For an added surprise you may want to add a few small pieces of dark chocolate to the top of the cherries before adding the streusel.

Blueberry:

  • 4 cups blueberries
  • 1 tbsp lemon juice
  • 1 tbsp water

Mix all ingredients together and let set at room temperature for 15 minuets to allow all juices to combine and mix well. Spoon into for small dishes and put streusel on top in a nice big pile. Bake on °375 for 25 minutes or until top is golden brown. You will notice the added 1 tbsp of water to the blueberries. That is because they thicken really quickly and can become a little over powering if you down water them down a little.

My personal favorite is the cherry, but all of these are amazing! This is a great recipe and you will empress anyone you have over for dinner. Happy Cooking!

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About DH

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This entry was posted in Dessert, Fruit, Hot Dish, Sweet. Bookmark the permalink.

One Response to Mini Fruit Crumble

  1. Cora says:

    This is by far one of my fav desserts to make so easy simple and versatile!

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